For the 12 days of Christmas, I would give my true love (or, better yet, my true love would give
to me):

First DaySteak, J. Gilbert’s Wood-Fired Steaks & Seafood: Among high-end steakhouses,
one of the best-kept secrets is J. Gilbert’s, which offers high-quality, fully garnished steak
entrees for less than the price of a lone piece of meat at similar restaurants. J. Gilbert’s also
has a large chicken, fish and seafood menu and a terrific mesquite-grilling setup. Its 10-ounce
Angus top sirloin ($25), a cut that usually gets no respect, has great flavor and aged texture,
with little fat. If your true love doesn’t want red meat, great alternatives exist, such as the
seared sea scallops ($28), delicately sauteed and served with a well-made lobster risotto and a
buttery wine sauce. (1 E. Campus View Blvd., 614-840-9090,
www.jgilberts.com)

Second DayCrispy red snapper, Wild Ginger Asian Fusion: A powerful new entry in the Thai and
Pan-Asian arena can be found on the Far West Side. At Wild Ginger, the crispy red snapper is
getting raves for staying crisp through the whole meal without being overcooked. The fish is
presented on a bed of reduced soy syrup, rice-wine vinegar and a perfect Penang curry. Blend them
as you go and you’ll be amazed. (1726 Hilliard-Rome Rd., 614-876-6888,
www.wildgingerhilliard.com)

Third DayPizza and dessert, Harvest Pizzeria: Take your date to the place in German Village
where they make not only great artisanal pizzas (the Ohio double bacon and the fennel sausage
pizzas are winners) but also terrific salads and desserts (the butterscotch pudding is better than
Mom used to make). (495 S. 4th St., 614-824-1769, www. harvestpizzeria.com)

Fourth Day Desserts, Claudiana Italian Restaurant: The co-owner of the
establishment is a great dessert chef, so make a date for the Polaris area to check out the
impressive liqueur-flavored vanilla zabaglione surrounded by an outer layer of
chocolate-and-hazelnut zabaglione, or an impressively delicate panna cotta in a martini glass.
Surprise your love and don’t mention the baklava or the tiramisu until you arrive. (8475 Sancus
Blvd., 614-846-2236,
www.claudianarestaurant.com)

FifthDaySeafood tempura cocktail, SushiKo Sushi & Roll Bar: For still more seafood,
consider the large martini glass holding what the Crosswoods-area restaurant calls its seafood
tempura cocktail. The cocktail offers an astounding quantity and variety of tempura-coated
shellfish and fish, along with a couple of asparagus spears given the same treatment. On the raw
side, the spicy and complex Ahi tuna tartare excels. (122 Hutchinson Ave., 614-985-6441,
www.sushi-ko.net)

Sixth dayItalian fare, Vittoria’s Ristorante & Bar: The new chef can show off at
Vittoria’s, where Italian takes on new meaning with selections such as colossal grilled shrimp
served in-shell with creamy polenta or linguini with walnut sauce. Finish with the great cappuccino
buddino. (10241 Sawmill Parkway, Powell, 614-791-8100,
www.vittoriacolumbus.com)

Seventh dayHigh-class hamburgers, Flip Side: Sophisticates know that big burgers can be
better when made with Ohio grass-fed beef. Get your mushroom fix with the forester burger and its
topping of wild mushrooms, caramelized onions, crisped shiitake mushrooms and truffle aioli. Go
overboard by accompanying it with a side of the excellent house-made fries scented with truffle oil
and topped with shavings of Parmesan cheese. (Easton Town Center, 614-472-3547,
www.flipsideburger.com)

Eighth dayArtisanal pizza, Bonotogo Pizza: Show your sweetheart that you’re not shy about
chasing down great food — even when it’s in a hole-in-the-wall — with a real wood-fired oven and a
staff with friendly attitudes. Follow your sense of adventure and order a “hulk,” a “hippo” or
another whimsically named artisanal pizza. Finish your meal with authentic Belgian waffles. (1717
Northwest Blvd., 614-906-8646,
www.bonotogo.com)

Ninth dayPasutice, Rigsby’s Kitchen: Not everything great is at new restaurants. The
pioneering Short North establishment regularly shows its Italian mojo with offerings such as the
pasutice, with fresh clams, scallops and shrimp in a fairly intense tomato-and-chili-pepper sauce.
The sauce coats large diamond-shaped pieces of fresh egg pasta that are cooked and sauced
perfectly. And Rigsby’s first-rate rice pudding has a creamy, vanilla-infused base — achieved in
part through the use of olive oil. The background dairy flavor and avoidance of excess sugar makes
it an ideal setting for a mound of fig compote. And an accompanying house-made biscotti carries a
faint anise flavor. (698 N. High St., 614-461-7888,
www.rigsbyskitchen.com)

10th day Seafood, Rivage Atlantique: Prove that you’re up-to-date with the latest
by letting your seafood lover select from the brand-new daily-changing menu — the best way to
ensure a really fresh lineup of fish and shellfish at a kitchen that knows what to do with a
quality product. (625 High St., Worthington, 614-505-7779,
www.rivageatlantique.com)

11th dayPie, Kathleen’s Cafe: Is your sweetie into sweets? Two brand- new creations at the
comfortably informal Kathleen’s Cafe cover all the bases. The chocolate lover will linger over the
Oreo-and-butter top crust of the Belgian chocolate-cream pie before diving underneath for the
filling of slowly melted Belgian chocolate, eggs and sugar. Or, Kathleen’s authentically flaky pie
crust blankets a deep filling of roasted fresh pumpkin and slow-roasted sweet potatoes, deftly
seasoned with bourbon and Vermont maple syrup. (1093 Bethel Rd., 614-457-1093)

12th day Deep-fried maitake mushrooms, Kihachi: Great food often comes at a price.
For a splurge off the beaten path for your significant one, the deep-fried maitake mushrooms at
Kihachi ($19.95 for a small appetizer plate) can’t be beaten. While the two of you savor the dish,
you can wonder how they can deep-fry the mushrooms without making them greasy. For real
extravagance, order them grilled for $29.95. (2667 Federated Blvd., 614-764-9040)